Similar to Girl Scout Samoas, these delicious, gluten free, sugar free cookies are the cat’s pajamas. That is, if their pajamas were covered with flaked, toasted coconut, caramel and a delicious chocolate glaze. And then that’s weird, because cats don’t even wear pajamas.
I was seriously jazzed to see Baking Bites had a recipe for the Samoas. With her clever adaptation, I was able to adapt further for a sugar free, gluten free result (above, picture left) that is very like the flavor profile of the real thing (pictured right in the image). The result? A mass of flavor for about 3 carbs per cookie. That’s pretty spendy for a cookie, but compare my rough nutritional values to the real thing. An actual Samoa is 9 net carbs; mine is about 3.
While the cookie process is a little bit of work due to the various components, the good news is you can simplify the caramel step by buying Smucker’s Sugar-Free caramel syrup. It’s easier because the homemade caramel tends to separate in cooking, and if you’re judicious in your use of the sugar free stuff, the maltitol shouldn’t wreak havoc on your digestive system. I used the jar option for this recipe since it’s easy. I am including the caramel sauce process I used to make my pumpkin caramel cheesecake if you want to try and make your own maltitol-free sauce.
Things to consider: Poking a hole in the center of the cookie with a straw isn’t big enough to produce a hole-in-the-center result. It’s like driving a Kia and thinking that in sunlight it’ll grow into an Escalade. It just won’t happen. If you want an actual decent-sized center hole, go with a larger straw or something with a slightly wider diameter.
Coconut flour makes these slightly more delicate when warm, so be gentle with the just-baked cookies. Let them rest a couple of minutes on the pan prior to moving to the cooling rack, and then allow the cookies to fully cool prior to handling.
While I ran the numbers for this recipe and came to about 3 net carbs per cookie, I calculated use of the caramel, store bought topping. What you might add in terms of amounts, will change the counts. To cut carbs: Try using less dessicated, unsweetened coconut on top. Just an ounce of dessicated coconut is 7 net carb.
Low Carb Girl Scout Samoas
For the Cookie:
1 cup butter, room temperature
1/2 cup sugar equivalent
2 cups coconut flour
1/4 tsp baking powder
1/2 tsp salt
2 Tbsp coconut milk or heavy white cream
2 cups shredded, toasted, unsweetened coconut
1/2 cup butter
1/2 cup Ideal brown sugar substitute***
1/4 cup heavy cream
1 tsp xanthan or guar gum
1/2 tsp vanilla extract
pinch of salt
6 Tbsp cocoa
1/2 cup butter
8 tsp Truvia
For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.
2. In large mixing bowl, cream butter with sweetener.
3. On low, add in salt, baking powder and flour.
4. Add in coconut milk as needed to make dough adhere to itself.
5. Place dough, 1/2 batch at a time, between two sheets of wax paper.
6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.
7. Optional: Poke holes in the center of each cookie with a large straw).
8. With a spatula, carefully move cookies to a parchment lined cookie sheet.
9. Bake for 8 minutes or until bottom is a golden color.
Allow to cool on racks completely.
For the Toppings:
1. Preheat oven to 300 degree Fahrenheit.
2. On a parchment lined pan, spread coconut.
3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:
1. Place all ingredients except vanilla in small saucepan.
2. Bring to boil over medium heat.
3. Boil 4 minutes, stirring constantly.
4. Remove from heat.
5. Let cool 5 minutes; stir in vanilla extract.
6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:
1. Combine cocoa, butter, and Truvia in a microwave safe dish.
2. Heat for 45 seconds on high and then stir to incorporate ingredients.
3. Heat for another 45 seconds, stirring every 20 seconds.
1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.
2. Coat with coconut.
3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.
4. Make the chocolate coating per instructions.
5. Carefully coat bottom of cookie with chocolate.
6. Place on wax paper to dry.
7. Refrigerate remaining.
Makes about 42 cookies.
Nutritional Information per low carb cookie, roughly: Calories: 126, Carbohydrates: 7 g , Fiber: 4g, Net Carbohydrates: 3 g , Protein: .5g , Fat: 12g
Nutritional information for an actual Samoa: Calories: 70, Carbohydrates: 9.5 g , Fiber: .5, Net Carbohydrates: 9 g , Protein: .5g , Fat: 3.5g